JP2007518417A - 大きなガラス質ビーズ - Google Patents
大きなガラス質ビーズ Download PDFInfo
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- JP2007518417A JP2007518417A JP2006550338A JP2006550338A JP2007518417A JP 2007518417 A JP2007518417 A JP 2007518417A JP 2006550338 A JP2006550338 A JP 2006550338A JP 2006550338 A JP2006550338 A JP 2006550338A JP 2007518417 A JP2007518417 A JP 2007518417A
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- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 1
- 235000011180 diphosphates Nutrition 0.000 description 1
- SZXQTJUDPRGNJN-UHFFFAOYSA-N dipropylene glycol Chemical compound OCCCOCCCO SZXQTJUDPRGNJN-UHFFFAOYSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000012438 extruded product Nutrition 0.000 description 1
- 239000002979 fabric softener Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
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- 235000003084 food emulsifier Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000001087 glyceryl triacetate Substances 0.000 description 1
- 235000013773 glyceryl triacetate Nutrition 0.000 description 1
- 239000010651 grapefruit oil Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 229920006158 high molecular weight polymer Polymers 0.000 description 1
- 239000008173 hydrogenated soybean oil Substances 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000010501 lemon oil Substances 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 125000001483 monosaccharide substituent group Chemical group 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- AJDUTMFFZHIJEM-UHFFFAOYSA-N n-(9,10-dioxoanthracen-1-yl)-4-[4-[[4-[4-[(9,10-dioxoanthracen-1-yl)carbamoyl]phenyl]phenyl]diazenyl]phenyl]benzamide Chemical compound O=C1C2=CC=CC=C2C(=O)C2=C1C=CC=C2NC(=O)C(C=C1)=CC=C1C(C=C1)=CC=C1N=NC(C=C1)=CC=C1C(C=C1)=CC=C1C(=O)NC1=CC=CC2=C1C(=O)C1=CC=CC=C1C2=O AJDUTMFFZHIJEM-UHFFFAOYSA-N 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000010502 orange oil Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 239000010663 parsley oil Substances 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 229940069949 propolis Drugs 0.000 description 1
- 235000013772 propylene glycol Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229940048084 pyrophosphate Drugs 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000003979 response to food Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002453 shampoo Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000012798 spherical particle Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 229960002622 triacetin Drugs 0.000 description 1
- 229960003500 triclosan Drugs 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
- 239000001043 yellow dye Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0021—Processes in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally the associated cutting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Glass Compositions (AREA)
- Seasonings (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Medicinal Preparation (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
文献には、カプセル化された形の活性成分を提供する多くの方法が開示されている。活性成分のカプセル化は多様な目的を有し、その場合に主なものは、一方では、不安定な成分又は揮発性成分をデグラデーションから又は外部の要素とのいずれかの不利な相互作用から保護することであり、かつ他方ではカプセル化された活性成分の放出を制御し、かつ所望の場合にのみ、効率のよい放出を用途に応じて提供することである。
本発明は、本質的に繊維質キャリヤー組成物から製造された大きなガラス質ビーズの形の新規の粒子状組成物に関する。より詳細には、本発明の第一の対象は、活性成分をカプセル化する繊維質のキャリヤー組成物を含んでいる押し出されたガラス質ビーズの形の粒子状組成物であって、前記ビーズが3mm〜15mm、好ましくは5mm〜15mm、より好ましくは6mm〜15mmに含まれる断面直径を有し、かつ好ましくは球状であることにより特徴付けられている。本発明のビーズのサイズは、本質的に水に可溶性の繊維質材料から製造され、かつより詳細には一方では長鎖の水に可溶性の繊維多糖及び他方ではより低い分子量の繊維質材料を含んでいる、その特徴的なキャリヤー組成物に結び付いている。本発明の生成物のキャリヤー組成物を構成し、かつ以下にそれらのそれぞれの平均分子量及び重合度により定義された水に可溶性の繊維の特殊な選択は、押出し法を通じて、押出機のダイの末端部での高分子キャリヤーの著しい緩和現象を提供することを可能にし、その際に例えば、3mmより大きい、好ましくは4mmより大きい、より好ましくは5mmより大きい及び極めてより好ましくは6mmより大きい直径を有する球状ビーズをもたらす。他方では、繊維質材料の性質が有利には、最終生成物に、虫歯のなりにくさ及びシュガーレスの性質のような品質を付与し、このことは該生成物を、甘い及び塩味の糖菓領域及びパン類領域の特殊な製品の製造のために、又はすぐ消費できる最終製品に添加される場合にフレーバー又は他の活性成分のための伝統的なデリバリーシステムとしての使用のために特に有用にする。
例1〜4:異なるフレーバーを有する本発明による粒子状組成物
例1
メントールフレーバーを有する本発明による粒子状組成物及び前記組成物のシュガーレスで虫歯になりにくいキャンデーとしての使用
粒子状組成物を、次の成分を用いて製造した:
成分 質量(g)
Nutriose FB(登録商標)1) 838.00
アラビアゴム 129.90
メントールNat 2) 12.01
アセスルファムK 3.50
アスパルテーム 6.54
染料 0.05
乳化剤 10.00
総計 1000.00
1)出所:Roquette Freres、仏国
2)参照番号957789;出所:Firmenich SA、ジュネーブ、スイス国。
該製品は、メントールフレーバーを有する、すぐ消費できる虫歯になりにくくシュガーフリーのガリガリなキャンデーを構成する。
レモンフレーバーを有する粒子状組成物
粒子状組成物を、次の成分を用いて製造した:
成分 質量(g)
Nutriose FB(登録商標)1) 807.00
アラビアゴム 130.34
レモンフレーバー2) 7.00
クエン酸 14.98
アセスルファムK 3.43
アスパルテーム 6.55
黄色染料 0.70
乳化剤 10.00
レモンジュース3) 20.00
総計 1000.00
1)出所:Roquette Freres、仏国
2)参照番号505594 A;出所:Firmenich SA、ジュネーブ、スイス国
3)参照番号925714;出所:Firmenich SA、ジュネーブ、スイス国。
本発明のチョコレートフレーバリングされた粒子状組成物
粒子状組成物を、次の成分を用いて製造した:
成分 質量(g)
Nutriose FB(登録商標)1) 756.00
アラビアゴム 129.95
バニリン 7.05
アセスルファムK 3.53
アスパルテーム 6.47
乳化剤 10.00
チョコレートフレーバー2) 50.00
カラメル粉末着色剤 37.00
総計 1000.00
1)出所:Roquette Freres、仏国
2)参照番号505899T;出所:Firmenich SA、ジュネーブ、スイス国。
トゥッティフルッティ(Tutti frutti)フレーバリングされた粒子状組成物
粒子状組成物を、次の成分を用いて製造した:
成分 質量(g)
Nutrilose FB(登録商標)1) 839.99
アラビアゴム 130.00
トゥッティフルッティフレーバー組成物2)
5.00
クエン酸 5.00
アセスルファムK 3.50
アスパルテーム 6.50
乳化剤 10.00
染料 0.01
総計 1000.00
1)出所:Roquette Freres、仏国
2)参照51880A;出所:Firmenich SA、ジュネーブ、スイス国。
例5
本発明の粒子状組成物でフレーバリングされたベークドケーキ
ケーキを、次の成分を用いて製造した:
部分A
成分 質量(g)
小麦粉 75.00
Beatreme SE1) 75.00
グラニュー糖 57.50
ベーキングパウダー 4.50
コーンスターチ 2.50
塩 0.50
1)部分水素化ダイズ油、無脂肪乳及びモノグリセリド及びジグリセリドの噴霧乾燥粉末
部分B
成分 質量(g)
例3に記載された粒子状チョコレート組成物
1.30
例2に記載された粒子状レモン組成物 1.30。
部分A及び部分Bの成分をドライブレンドし、卵並びに牛乳600mlをドライブレンドに添加し、一緒に混合した。ついでケーキマスを空の型中へ注いだ。ケーキをオーブン中で190°で、十分に焼けるまで焼いた(約50min)。
本発明の粒子状組成物を含有するシュガーフリーのハード−ボイルドキャンデー
銅なべ中にイソマルト100g及び水30gを添加する。ガスフレーム(gas frame)をつけ、銅なべの内容物を撹拌しながら165℃に加熱する。ハードボイルドキャンデー中の結晶化を回避するように注意する。165℃で銅なべをフレームから取り除き、かつ40℃で水浴中に置き、数秒後に取り除く。温度が135℃に達した際に、クエン酸(キャンデー溶液の0.8質量%で)及び液体フレーバー(キャンデー溶液の0.5質量%)を添加する。
本発明の粒子状組成物を含有するガム
成分 質量(g)
部分A:ゼラチン(Bloom no. 250) 240
水 800
部分B:水 600
グラニュー糖 1200
グルコースシロップ 42 DE(85ブリックス)
1600
部分C:クエン酸 40
部分D:例2において得られた粒子 3
水800gを大きなPyrex(登録商標)ビーカー中に投入する。ゆっくりとゼラチン240gを水に添加する。ゼラチン−水溶液を全ての塊の溶解まで混合し、20分間膨潤させる。その後それを、さらなる使用まで水浴(60℃)中に置く(部分A)。
トゥッティフルッティフレーバーを含有する粒子状組成物を含有するシュガーフリーの風船ガム
成分 質量(g)
部分A(風船ガム):
Mistral-Tガムベース(Cafosa Gum Base Co., スペイン国)
75.24
結晶質ソルビトール粉末 159.24
Lycasin(登録商標) 75% マルチトール溶液
54.18
グリセリン* 10.53
アスパルテーム 0.24
総計(風船ガムのみ) 300.00
部分B(例4の粒子) 3
結晶質ソルビトール及びアスパルテームをドライブレンドして、ブレンドされた甘味剤の粉末を形成させる。甘味剤ブレンドの半分を、加熱された水ジャケットを備えたsigma(登録商標)ブレードミキサーに約50〜55℃の温度で添加する。別個に、ガムベースを軟化させるために加熱し、ブレードミキサーに添加し、粉末化した甘味剤と2分間混合する。ブレンドした甘味剤の残っている粉末及び湿ったシロップ(Lycasin(登録商標)、グリセリン、アスパルテーム)をミキサーに添加し、少なくとも7分より多く混合する。全混合時間は12分であった。
Claims (14)
- 活性成分をカプセル化する繊維質キャリヤー組成物を含有している押し出されたガラス質ビーズの形の粒子状組成物であって、前記ビーズが、3mm〜15mmに含まれる断面直径を有し、かつ前記キャリヤー組成物が、10000ダルトンよりも多い平均分子量及び60よりも大きい平均重合度を有する第一の水に可溶性の繊維多糖2〜90質量%及び10000ダルトン未満の平均分子量及び60未満の平均重合度を有する第二の水に可溶性の繊維多糖1〜80%を含有することを特徴とし、ここで前記百分率はキャリヤー組成物の全質量に対する質量により定義される、粒子状組成物。
- ビーズが5mm〜15mmに含まれる断面直径を有している、請求項1記載の粒子状組成物。
- キャリヤー組成物がシュガーレスである及び/又は虫歯になりにくい、請求項1記載の粒子状組成物。
- 活性成分がフレーバー、フレグランス、ビタミン、医薬、着色剤、栄養補助食品、ホワイトニング剤、抗菌薬及びこれらの少なくとも2つを含んでいる混合物からなる群から選択されている、請求項1記載の粒子状組成物。
- 活性成分がフレーバー成分又は組成物からなる、請求項2記載の粒子状組成物。
- 組成物の全質量に対して活性成分0.01〜15質量%を含有している、請求項1記載の粒子状組成物。
- 第一の水に可溶性の繊維多糖が、コンニャクマンナン、キサンタン、アラビアゴム、グァーガム、ペクチン、ローカストビーンガム、可溶性ダイズ多糖及びβ−グルカンからなる群から選択されている、請求項1記載の粒子状組成物。
- 第二の水に可溶性の繊維多糖がデキストリンである、請求項1記載の粒子状組成物。
- 活性成分をカプセル化するためのキャリヤー材料としての、10000ダルトンよりも多い平均分子量及び60よりも大きい平均重合度を有する水に可溶性の繊維多糖及び10000ダルトン未満の平均分子量及び60未満の平均重合度を有する水に可溶性の繊維多糖の組合せ物の使用。
- 食用組成物をフレーバリングするための、請求項3記載の粒子状組成物の使用。
- 食用組成物の一部として請求項3記載の粒子状組成物を含有している、食品又は飲料。
- ベークド製品、ハード−ボイルドキャンデー、グミキャンデー、噛む必要のある菓子、チューインガム、シリアルバー、スープ、ヌードル又は塩味のスナックの形の、請求項9記載の食品。
- 請求項3記載の粒子状組成物からなり、シュガーレスで虫歯になりにくい、球状ハードキャンデー。
- 請求項1に定義された粒子状組成物の製造方法において、次の工程:
a)カプセル化されるべき成分を、10000Daよりも多い平均分子量及び60よりも大きい平均重合度を有する第一の水に可溶性の繊維多糖1〜70質量%、及び10000Da未満の平均分子量及び60未満の平均重合度を有する第二の水に可溶性の繊維多糖30〜99%を含んでいるキャリヤー組成物と組み合わせ、かつブレンドする工程、ここで百分率はキャリヤー組成物の全質量に対する質量により与えられ;
b)前記ブレンドをスクリュー押出機内で80℃〜120℃に含まれる温度に加熱して溶融したかたまりを形成させる工程;
c)溶融したかたまりを4〜12mmに含まれるダイホール直径を有するダイに通して押し出す工程;及び
d)得られた材料をダイを出たところで切断する工程
を含むことを特徴とする、請求項1に定義された粒子状組成物の製造方法。
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EP04100251.0 | 2004-01-23 | ||
EP04100251 | 2004-01-23 | ||
PCT/IB2005/000145 WO2005079598A1 (en) | 2004-01-23 | 2005-01-20 | Large glassy beads |
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JP2007518417A true JP2007518417A (ja) | 2007-07-12 |
JP4996259B2 JP4996259B2 (ja) | 2012-08-08 |
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US (3) | US8227014B2 (ja) |
EP (1) | EP1722643B1 (ja) |
JP (1) | JP4996259B2 (ja) |
CN (1) | CN100548151C (ja) |
AT (1) | ATE377958T1 (ja) |
BR (1) | BRPI0506965B1 (ja) |
CA (1) | CA2553048A1 (ja) |
DE (1) | DE602005003334T2 (ja) |
ES (1) | ES2296130T3 (ja) |
MX (1) | MXPA06008110A (ja) |
WO (1) | WO2005079598A1 (ja) |
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JP4996259B2 (ja) | 2012-08-08 |
US20120328732A1 (en) | 2012-12-27 |
CA2553048A1 (en) | 2005-09-01 |
DE602005003334D1 (de) | 2007-12-27 |
WO2005079598A1 (en) | 2005-09-01 |
MXPA06008110A (es) | 2006-09-20 |
EP1722643A1 (en) | 2006-11-22 |
US8691319B2 (en) | 2014-04-08 |
BRPI0506965A (pt) | 2007-07-03 |
BRPI0506965B1 (pt) | 2016-01-19 |
ATE377958T1 (de) | 2007-11-15 |
DE602005003334T2 (de) | 2008-09-04 |
ES2296130T3 (es) | 2008-04-16 |
US20060251768A1 (en) | 2006-11-09 |
CN1909799A (zh) | 2007-02-07 |
EP1722643B1 (en) | 2007-11-14 |
US20140220176A1 (en) | 2014-08-07 |
US8227014B2 (en) | 2012-07-24 |
CN100548151C (zh) | 2009-10-14 |
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